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Three jars filled with blueberry butter sit atop a wooden cutting board.

Blueberry Butter Recipe (Freezer Friendly)

Frances Kellar
Blueberry butter is a delicious way to preserve blueberries for cooler months with half the amount of sugar!
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Prep Time 5 minutes
Cook Time 3 hours
Set Time 6 hours
Course Breakfast
Cuisine American
Servings 3 half-pint jars

Equipment

  • 1 Set of jar funnel and lifters (See links in post for link to the kit I recommend)
  • 1 3-quart stainless steel saucepan (You can also use a 4-quart dutch oven)
  • 3 half-pint glass mason jars

Ingredients
  

  • 2 pounds blueberries
  • ¾ cup maple sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • Pinch of grated nutmeg
  • 4-6 sprigs of fresh thyme

Instructions
 

  • Wash and rinse blueberries. Place blueberries in a 4-quart dutch oven or large stainless steel saucepan and turn heat to low. Allow the blueberries to simmer on low for an hour. The skins on the berries will begin to break down and the berries will soften. Give the blueberries a good stir, using the back of the spoon to mash up the blueberries during the slow simmer. Keep covered with the lid slightly ajar to allow steam to escape.
  • Allow the berries to simmer for another hour. Check every 30 minutes to give it another stir, using the back of a wooden spoon to keep breaking up the blueberries. Alternatively, a potato masher may also be used to mash the berries. The goal of the slow simmer is to allow the blueberries to break down and become as thick as possible. It will begin to look like a thick ketchup and should be spreadable.
  • In the final 30 to 45 minutes of simmer the blueberries, add the maple sugar, lemon zest and juice, vanilla extract, cinnamon, nutmeg, and thyme. Now, you want to reduce the mixture down and allow any remaining liquids to evaporate. You may choose to remove the lid and simmer the mixture uncovered and turn the heat up to a medium-high heat. If you do so, make sure to check the butter every 5 to 10 minutes to ensure it’s not scorching on the bottom of the pot. Keep stirring the butter every 10 minutes or so to prevent sticking and scorching.
  • The total cook time is about 3 hours depending on the heat of your stove and how quickly the blueberries break down during the slow simmer. When the butter is nearing completion, prepare a boiling water bath in a separate large pot and three half-pint jars.
  • If you want a smoother butter, you can use an immersion blender to purée until smooth. Otherwise, funnel the butter into the prepared jars. Wipe the rims, leaving about ½ headspace near the top of the jar, apply the lids and rings. Process in a boiling water water for 10 minutes. Remove carefully and allow to cool to room temperature before storing.

Notes

  • Allow time: Blueberry butter takes time—plan for about 3 hours total, depending on how quickly the berries break down. It doesn’t need a constant eye, but you’ll want to check in regularly.
  • Consistency: For a smoother butter, blend it after cooking with an immersion blender or transfer to a blender. Or skip it if you like a bit more texture.
  • Use a heavy-bottomed pot: A wide, heavy-bottomed saucepan (at least 3 quarts) or a 4-quart Dutch oven works best for even cooking.
  • Avoid scorching: Don’t leave it unattended too long—occasional stirring helps prevent burning.
Keyword Blueberry Butter
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